Pork Tenderloin Tikka Traybake
with Peppers and Zucchini
Elevate your dinner game with this vibrant, flavour-packed traybake! Succulent pork tenderloin is rubbed in fragrant spices, then roasted alongside colourful bell peppers and tender zucchini. Served with fluffy green onion studded basmati rice. This dish is a one-pan wonder that brings a touch of Indian-inspired flair to your table.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
10 g
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
½ cup
Tikka Sauce
(Contains Milk May contain Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
2 unit(s)
Green Onion
¾ cup
Basmati Rice
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Core, then cut pepper into 1/2-inch slices.
- Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.
- To a parchment-lined baking sheet, add peppers, zucchini and 1 tbsp (2 tbsp) oil . Season with salt and pepper, then toss to combine.
- Set aside.
- Pat tenderloin dry with paper towels.
- Season all over with Indian Spice Blend, then salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork.
- Sear for 4-6 min, turning to cook all sides. Transfer pork.
- Transfer pork to the baking sheet with the veggies.
- Roast in the middle of the oven for 14-16 min, until veggies are tender and pork is golden and cooked through.**
- Meanwhile, heat the same pan (from step 3) over medium heat. When hot, add tikka sauce.
- Cook, stirring often, until sauce is warmed through, 2-3 min. Remove from heat.
- Meanwhile, thinly slice green onions.
- Thinly slice pork.
- To the pot with the rice add 1 tbsp (2 tbsp) butter.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice, veggies and pork between plates.
- Pour over tikka sauce.
- Sprinkle with remaining green onions.